Energetic and healthy salmon soup

2 salmon fillets – around 600 g (total)
1 medium-sized carrot
1 root parsley
1 – 2 medium-sized potato
1 medium-sized onion
2 small cloves of garlic or one big clove of garlic
½ a red pepper or 1 mini red pepper
1 tablespoon tomato concentrate 30%
1,5 – 2 l water
250 ml Łaciata cream 18% fat
Fresh or dried/ frozen dill and/ or fresh parsley
A few seeds of coriander
1 tablespoon Łaciate extra butter
Salt, pepper, sugar

Peel and wash the vegetables, pat them dry with kitchen paper. Cut into a fairly thick cubes, except for garlic. Melt 1 tablespoon of Łaciate extra butter in a heavy-based saucepan. Place the vegetables in the melted butter, press in the garlic. Stir and make sure that the products do not burn while frying.

Add 1 tablespoon of tomato concentrate and mix together well. Pour in water until the vegetables are covered. Add 200 ml Łaciata cream 18% fat. Season to taste with salt, pepper and a dash of sugar. Cook for about 20 minutes. Meanwhile, prepare the fish to be ready for your soup. Remove the skin from fillets. Cut the salmon into strips, not too thin. Place the fish strips in the boiling soup. If you think the soup is too thick, add some water. After about 6-8 minutes taste the soup and season for better flavour if needed. Before serving, complement the soup with swirls of Łaciata cream 18% fat, freshly ground pepper, a few seeds of coriander and a handful of greens (dill, parsley).